A delightful twist on a classic side dish, this recipe combines sweet peas with toasted almonds and aromatic herbs for a flavorful and elegant accompaniment.
Combine the broth, onion, and sugar in a saucepan and bring to a boil.
Use a low-sodium broth to control the saltiness of the dish.
Add the peas to the boiling broth and cook until tender, about 3 minutes.
Fresh peas cook quickly, so keep an eye on them to avoid overcooking.
Drain the peas, discarding the onion and broth, and set aside.
Shake the colander gently to remove excess liquid.
Heat the olive oil in a skillet over medium heat.
Ensure the skillet is hot before adding the almonds to achieve even toasting.
Add the almonds to the skillet and toast until golden brown, stirring frequently.
Keep stirring to prevent the almonds from burning.
Add the thyme and cooked peas to the skillet and sauté until heated through.
Mix gently to avoid breaking the peas.
Season with salt and pepper, then serve warm.
Taste and adjust the seasoning as needed.
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